Sweet Potato Black Bean Soup

Name: Sweet Potato Black Bean Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 1 1/2 pounds (680 g) sweet potatoes, peeled and cut into 3/4 inch (19 mm) cubes (about 4 1/2 cups); 1 large (or 2 small) onion, chopped; 1 tablespoon finely chopped ginger; 3 cloves garlic, finely chopped; 2 tablespoons (30 ml) olive oil (or your preferred cooking oil); 2 teaspoons paprika; 1 teaspoon cumin; 1 1/2 teaspoons kosher salt, or to taste (see note 1); one 15 ounce (425 g) can black beans, undrained; one 14.5 ounce (411 g) can fire roasted tomatoes, undrained; 2 - 3 cups (473 - 710 ml) stock/broth, any type (for vegan soup, use vegetable broth); 1/2 - 1 lime

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Sweet potato black bean soup is an easy dinner recipe that's hearty and filling, and just so happens to be vegan friendly too! The delicate flavor of sweet potato is complemented by aromatic ginger, garlic, paprika and cumin.

sweet potato black bean soup in two bowls with bread on the side

Note: this post was originally published in 2020 and updated in 2021 with new photos and improved instructions.

I've been eating this sweet potato black bean soup all week and I'm not sick of it yet! This soup is so wonderful because it's:

filling without being heavy
easy to make with pretty basic ingredients
easy to make vegan (just use vegetable stock!)
full of bright, aromatic flavors that perk up the mild flavor of the sweet potato and black beans, including ginger, garlic, cumin, paprika and lime!

If you're on the lookout for a healthy yet satisfying winter soup, look no further - this soup recipe is just what you need!

Recipe ingredients

Ingredient notes

Fire roasted tomatoes: if you don't have fire roasted, you can substitute a can of regular diced tomatoes.
Onion: I used yellow onion, but sweet onion would also work well. If you don't have those, you can just use any kind of onion you have on hand.
Oil: I used olive oil, but you can use your favorite cooking oil (like canola oil, vegetable oil, etc.).
Paprika: this gives the soup a beautiful reddish hue. For a more smoky, deep flavor, substitute smoked paprika!
Stock/Broth: you can used homemade or store-bought. Any kind you like will work: chicken, beef, etc. To make the soup vegan, use vegetable stock!

Step by step photos

1. The first step is to prep the veggies. First, peel the sweet potato and cut it into about ¾ inch (19 mm) cubes. I talk more about how I like to cube sweet potato in this post for turkey sweet potato soup!

Then, peel the garlic and ginger and chop them finely. Finally, peel the onion and chop it into small pieces.

collage of cubing sweet potato and chopping onion

2. Once you have the veggies prepped, heat the oil over medium high heat in a large soup pot or Dutch oven. Once the oil is hot, add the chopped onion and cook for 2 minutes, stirring frequently.

After that, add in the kosher salt, paprika, cumin, garlic and ginger. Continue to cook, stirring frequently, for another 2 minutes. The spices should be very fragrant by this time!

collage of onions cooked in oil on left and onions with spices added on right

3. Next, add in the entire contents of the cans of black beans and fire roasted tomatoes (do not drain, the soup needs the liquid!). In addition, add in 2 of the 3 cups of broth or stock and sweet potato cubes. Stir everything together and turn the heat up, bringing the soup to a boil.

Once the soup is boiling, turn the heat back down again to maintain a gentle boil.

can of black beans being added to pot with sweet potatoes and tomatoes

4. Continue to gently boil the soup for 12 - 15 minutes, stirring occasionally, until the sweet potatoes are tender. You can test this by piercing a chunk of sweet potato with a fork or small knife; it should slide in easily without much resistance.

fork piercing a piece of sweet potato from soup in pot

5. Turn the heat off and squeeze the juice from half a lime into the soup. Give it a stir, and taste the soup. If it needs more salt or lime juice, add it in. Serve the soup immediately, garnished with extra lime if you like!

Tips and tricks

When cubing the sweet potatoes, try to make them uniform in size. If the sweet potato cubes are vastly different sizes, the smaller pieces will overcook and begin to break down before the larger pieces are cooked.

When sautéing the onions and spices, turn the heat down if you notice the spices are getting too much color.

While the soup is boiling gently, if you notice that a lot of the liquid has been absorbed, you can stir in as much of the remaining 1 cup broth/stock as needed.

Recipe FAQs

Can I make this soup ahead of time?

Yes you can make this soup ahead of time; it keeps well stored in a covered container in the fridge. To reheat, microwave in individual bowls or heat up in a small saucepan on the stove. In my opinion, the flavors intensify even more after a day or two in the fridge! Leftovers will keep for 3 - 4 days in the fridge.

Can I freeze sweet potato black bean soup?

You can also freeze this soup if you like, but the potatoes will lose some of their texture and get kind of mushy. So, for the best experience, I really recommend eating it fresh and keeping the leftovers in the fridge for a few days to enjoy.

How do I serve this soup?

In my opinion, this soup is hearty enough to serve as a main course on its own, especially if you serve the soup with some interesting garnishes. Try garnishing the soup with extra lime wedges, a dollop of sour cream, and/or cubes of avocado! A sprinkle of chopped cilantro would also be a nice touch.

If you want to fill out dinner with a couple other sides, try serving with warm crusty bread and/or a simple green salad. Or, if you would like to serve this soup as a side dish or starter for your main meal, I think it would pair really well with a grilled cheese, patty melt, or sausage sandwich!

bowl of sweet potato black bean soup on wooden board with bread on the side

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